Chicken Salad Pie Recipes

CHICKEN SALAD PIE

Chicken Salad Pie image

I found this on another site. It is a fun and different way to serve chicken salad for brunch or lunch.

Provided by anymouse

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 9 in. unbaked pastry shell
2/3 cup cheddar cheese, shredded
1 cup sour cream
2/3 cup mayonnaise
2 cups cooked chicken, chopped
1/2 cup pineapple tidbits, drained
1/2 cup slivered almonds, toasted
1/2 cup celery, chopped
1/2 cup grapes, halved
salt
pepper

Steps:

Preheat oven to 350 degrees.
Prick bottom and sides of pie crust with fork.
Press 1/2 the cheese into bottom of crust.
Bake about 10 minutes or until lightly browned. Cool.
Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
Stir in chicken, pineapple, almonds, celery and grapes.
Pour into cooled pie crust.
Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.

Nutrition Facts : Calories 468.7, Fat 34.4, SaturatedFat 11.6, Cholesterol 71.8, Sodium 416.6, Carbohydrate 22, Fiber 1.8, Sugar 5.6, Protein 19.4

CHICKEN CAESAR CLUB SALAD PIE

Chicken Caesar Club Salad Pie image

Enjoy dinner tonight with this chicken and bacon savory salad pie recipe - baked using Pillsbury™ refrigerated pie crusts.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 packages (6 oz each) refrigerated cooked chicken breast strips
1/2 cup Caesar dressing
2 tablespoons cooked real bacon pieces (from 2.8-oz package)
2 tablespoons shredded Parmesan cheese (1/2 oz)
2 cups sliced romaine lettuce
1/2 cup halved grape or cherry tomatoes

Steps:

Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
Arrange chicken over dough to within 1 1/2 inches of edge. Drizzle 2 tablespoons of the dressing over chicken; sprinkle with bacon. Fold 1 1/2-inch edge of crust up over chicken, pleating crust as necessary. Sprinkle 2 teaspoons of the cheese over crust edge.
Bake 20 to 25 minutes or until crust is golden brown. Cool on cookie sheet 10 minutes. With metal spatula, gently lift edge; slide pie onto serving plate. Sprinkle with lettuce and tomatoes; drizzle with remaining dressing. Sprinkle with remaining cheese. Cut into wedges to serve.

Nutrition Facts : Calories 550, Carbohydrate 30 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 3 g, TransFat 0 g

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